Kimbap

Ingredients

• 4 sheets Dried Seaweed (Gim)
• 3 cups Cooked Short-grain Rice
• 2 tablespoons Sesame Oil
• 0.5 teaspoon Salt
• 1 large Carrots, julienned
• 4 strips Pickled Yellow Radish (Danmuji)
• 2 large Eggs
• 1 cup Spinach, blanched
• 4 strips Burdock Root (Ueong)(optional)
• 100 grams Ham or Beef strips

Instructions

1. 1

   In a bowl, mix the warm cooked rice with 1 tablespoon of sesame oil and salt. Set aside to cool slightly.

2. 2

   Whisk the eggs with a pinch of salt and fry into a flat omelet. Slice into long, thin strips.

3. 3

   Lightly sauté the julienned carrots in a pan with a drop of oil until softened.

4. 4

   Place one sheet of seaweed on a bamboo rolling mat, shiny side down.

5. 5

   Spread about 3/4 cup of rice evenly over the seaweed, leaving the top 2 inches empty.

6. 6

   Lay the prepared ingredients (egg, carrot, radish, spinach, protein) horizontally across the center of the rice.

7. 7

   Roll the bamboo mat firmly from the bottom, tucking the ingredients in tightly as you go.

8. 8

   Rub a little sesame oil on the outside of the roll and slice into 1/2-inch thick rounds using a sharp, wet knife.